A Freezer friendly meal prep recipe!

These Veggie Turkey Meatballs are an amazing dinner to add to your healthy eating plan this fall and winter. They’re loaded with lean protein, tons of veggies, and lots of delicious flavor! Don’t be intimidated by this large recipe (makes approximately 32 meatballs). They freeze perfectly, which makes for a fabulous recipe to meal prep and have on hand throughout these chilly months!

Veggie Turkey Meatballs

These Veggie Turkey Meatballs are an amazing dinner to add to your healthy eating plan this fall and winter. They’re loaded with lean protein, tons of veggies, and lots of delicious flavor! Don’t be intimidated by this large recipe (makes approximately 32 meatballs). They freeze perfectly, which makes for a fabulous recipe to meal prep and have on hand throughout these chilly months!

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Carbohydrates 3g

Protein 6g

Fat 3g

Saturated Fat 1g

Calories 63

Servings 32 meatballs

Ingredients

  

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• 2 tbsp olive oil
• 2 cloves garlic minced
• 1/2 small onion minced
• 1 medium carrot grated
• 1 medium green bell pepper diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 cup spinach chopped (fresh or frozen)
• 2 tbsp Worcestershire sauce
• 1/3 cup low sodium chicken broth
• 2 lbs lean ground turkey
• 1/2 cup whole grain breadcrumbs
• 1 large egg

Instructions

 

• Preheat oven to 400 degrees F. Prepare a large baking sheet by lining with oil and spraying with cooking spray.
• Add oil to a medium pan and heat on medium high. Add garlic, onion, bell pepper, carrots, and seasonings. Sauté until onion is tender, approximately 5-6 minutes.
• Add spinach to pan and combine with other veggies. Add Worcestershire sauce and chicken broth. Mix well to combine.
• Cook until most of the liquid has evaporated. Remove from heat and allow to cool to room temperature.
• In a large bowl, combine the turkey, breadcrumbs, and egg. Add cooled veggie mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
• With your hands, create meatballs that are about 1 – 2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball.
• Bake in oven for 15-20 minutes, or until your meatballs are cooked through with an internal temperature of 160 degrees F. Remove from pan and serve as desired.

Notes

*I got 32 meatballs out of this recipe, but you may get more or less depending on how big you roll them.

**If you don’t need that many meatballs, cut the recipe in half. Although, I highly recommend making the whole recipe and freezing the extra to have throughout the fall/winter months!

***This recipe makes approximately 32 meatballs. The nutrition figures above are based on one meatball, although your total portion (how many meatballs you should eat) will vary depending on your needs. These figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.

Keyword dinners, entrees, make ahead, meal prep

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These little Meatballs are so delicious  – It’s hard to stop eating them.

Meatballs are one of my favorite ways to eat protein.  I love that you can pack in so much yummy flavor! Plus, I love that they are bite-size and can be added to a variety of things. They’re perfect for soups, chilis, salads, energy bowls, pastas, pitas… the list goes on and on.  You could even serve them as appetizers with a tasty marinara or a cheese sauce. You can also adjust them to diet preferences and mix up the meat by switching out turkey for chicken, pork, beef or lamb, or combination them… whatever suits your needs or desires.

STEP ONE: SAUTE VEGGIES

STEP TWO: COMBINE TURKEY, BREADCRUMBS, AND EGG

STEP THREE: ROLL INTO MEATBALLS AND BAKE 15-20 MIN.

STEP FOUR: LET EXTRAS COOL AND STORE IN FREEZER BAG

STEP FIVE: SERVE WARM. MEATBALL MEAL IDEAS INCLUDE:

• Mixed with marinara and served over veggie noodles or pasta
• Topped on a pita or a sub sandwich
• As an addition to your favorite veggie soup (tomato basil is my favorite!)
• As a topper on your favorite salad or rice bowl creation

I CAN’T WAIT TO SEE YOU TRY IT!

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